Tuesday, March 27, 2012

Angry Bird Pizza - Gluten Free

I saw this wonderful idea on Recipe Shoe Box.  
Here is her picture:
Picture from Recipe Shoe Box

Using your favorite gluten free pizza crust, Daiya shreds for the beak and belly and olives for eyes and eyebrows and ...
Volia!
A gluten free angry bird!

I made it for my daughter's birthday and it was a huge hit.  
I even made it with pepperoni so that I just didn't have 
sauce on the red section.


  

Sweet Srirachi Sauce for Hot wings

I love hot wings! 
 Here is a sauce that is more than  just hot sauce.

Ingredients:
1/2 cup rice vinegar
1 cup apricot preserves

Directions:
Place all ingredients in a small saucepan.  
Heat over medium heat until it comes to a boil.
 Let simmer for 15 minutes.
Pour over cooked hot wings or use as a dipping sauce.

If you want to make hot wings, click here for my recipe.  I prepare my hot wings with half amount amount of seasoning because the srirachi sauce is spicy.  

Wednesday, March 21, 2012

Enjoy Life's Plentils Review

I was so excited to receive my box of Plentils. 
 Look how beautiful it was and I haven't even opened a bag yet!


Doesn't it just scream festive!  

The Plentils come in four flavors---Dill and Sour Cream, Light Sea Salt, Garlic Parmesan, and Margherita Pizza.  The flavor choices are perfect.  It reminds me of the days when I could sit down with a bag of Doritios and all those wonderful flavor choices.  Not only are they gluten free, but dairy free and free of the top 8 common allergens!

Enjoy Life did a terrific job with these chips.  My family has tried lentil chips before and we threw away the bag.  Honestly, they tasted like dirt.  

Well not these chips!  They were light, crunchy, and full of flavor.  No mushy, gritty taste here.  They were great!  My kids begged for me to open the next bag and the next.  I had to slow them down.  I saw the bottom of the bags too fast!

These chips were a huge hit in our house.  I would love to use them as dippers, they have that nice scoop shape perfect for catching dip!

All the flavors were excellent!

Here is our family's report of Enjoy Life Plentil's
 Taste  - A
 Choice of Flavors - A
 Texture - A
  Package - A 

  
If you want to read more about them you can check them out HERE!

Tuesday, March 20, 2012

Chipotle Crusted Pork Loin



I just have to share this recipe because it was soooooooooo gooooooood!  This recipe was heavenly!
I got it from AllRecipes, one of my favorite sites.  I took into account some of the comments and it turned out fantastic.
I must mention that the original recipe called for 3Tbsp of chipotle chile powder!!!!!  I cut it back to 1 tsp and it was good for those who like flavor but not hot.  I would add 2 tsp if you like it hot.  If you are just a fire lover than go ahead and try all 3 Tbsps!


Ingredients

Pineapple juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tsp chipotle chile powder
  • 1 1/2 teaspoons salt
  • 5 tablespoons brown sugar
  • 2 (3/4 pound) pork tenderloins

Directions

  1. Place tenderloins in a glass dish and pour enough pineapple juice over the top to cover the meat.  Let marinate in the refrigerator for at least 2 hours.  
  2. Combine onion powder, garlic powder, chipotle chile powder, salt, and brown sugar.  Coat meat evenly and let sit for 20 minutes. Preheat grill for medium-high heat.
  3. Preheat grill to medium-high heat.
  4. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.


Cook's note:  You can cook this in the oven at 350˚F  for about 40-60 minutes.  Make sure the internal temperature is between 155-160˚F before serving.

Saturday, March 17, 2012

Gluten Free Wanna Be Hostess Cupcake-Quick and Easy



 I tried making these Hostess cupcakes because my kids were standing in line and wanted one.  Followed by promises that when we get home I would make them.
I don't know why I did that.  I think I was under duress in that grocery store line!

Ingredients:
1 box of gluten free chocolate cake mix*
(make cupcakes according to package)

Filling:
1/2 cup dairy free shortening 
1 cup powdered sugar
1 Tbsp of hot water 
1 tsp vanilla extract
1/4 tsp almond extract*

Directions:
Pour powdered sugar into a medium bowl.  
Add 1 Tbsp hot water and stir until it looks like picture below.

It will form a ball and will be glossy.
In a separate bowl beat the shortening until fluffy.
Add the sugar a little at a time.
Beat until smooth.
Spoon filling into an injector or a pastry bag fitted with a tip to pipe the filling into the cupcake.
Insert into the side of the cupcake and fill.

Frost cupcakes with your favorite chocolate frosting.
I used a 10 oz bag of Enjoy Life Chocolate Chips mixed with 2 Tbsp oil.
Microwave at 30 second intervals until melted and
smooth when stirred. 


Use your favorite white frosting if you wish,
 (I cheated and used left over filling, remember
I was still under duress from that shopping experience!)
and added those famous curls.
I made mini cupcakes and full sized cupcakes.
 Cook's Notes:
* I used Better Batter's Chocolate cake mix.
* If you are allergic to almond extract feel free to substitute with more vanilla extract.

Thursday, March 15, 2012

Whole Foods Flax Milk Review


I have tried the Flax USA Brand milk and wasn't a huge fan.  I have recently given Whole Foods 365 Brand of flax milk a go.

It was actually pretty good.  I used it in my cereal, and made this Zuppa Toscana soup with it the other day.  It is thin like rice milk, so if you are looking to add creamy to a dish, this really isn't the milk, but it is tasty. This brand of flax milk is a good alternative to dairy and if you have to avoid soy or nut milks.

Here are the ingredients in the milk:

I would definitely buy this one again.

Wednesday, March 14, 2012

Dairy Free Pistachio Ice Cream Bars - Using So Delicious Almond Milk

So Delicious has a new product on the market that is absolutely wonderful!  Almond Plus Almond Milk.
I decided to make a Pistachio Ice Cream bar with their new milk and the results were delicious!
Don't let the avocado scare you away, you can't taste it in the ice cream.
Serve these bars for dessert on your St. Patty's Day for a delicious touch of green!



Ingredients:
2 partially frozen avocados
1/4 cup dairy free powdered milk
1/2 cup honey
2 tsp vanilla extract
1/2 cup chopped pistachios

Directions:
Place all ingredients in Vitamix or other high powered blender for fourty five seconds to a minute.  
Pour into popsicle molds and freeze until completely frozen.
Remove and Enjoy!

And There Is More!!!!
If you haven't tried their other products you are really missing out.  I love their coconut milk!  I use it daily in my breakfast smoothies and is my milk of choice for my cereal.  
And their ice cream bars are heavenly.  I can't keep those in the house long enough! They vanish just that quick.  I consider it a real prize when I can get dibs on one around here. 


Yehuda - Gluten Free Matzo Crackers Review

Once again, I don't know what rock I have been hiding under but these crackers are some AWESOME!!!
It is Passover time and these are out all over town in the markets.  I have been stocking up because around here they are only available during this time.
The toasted onion is so tasty that I ate half a box!  I use these in my meatloaf and as a binder in my food.  The plain crackers are great slathered with peanut butter or smoked oysters.
If you haven't tried these crackers, I highly recommend them.  They taste just like gluten crackers!  If you don't live near someplace that sells them, you can buy Yehuda Matzo Style Squares, Gluten Free, 10.5000-ounces (Pack of 3) from Amazon.  I guarantee you will not be sorry!

Here are the ingredients:

Sunday, March 11, 2012

Chocolate and Fruit Sunbutter Bars - a Gluten Free granola bar


A great after school snack that is quick and easy to make.
You can easily vary the size of the pan to get nice chunky bars!
Yum!

Ingredients:
8 cups of Erewhon Crispy Brown Rice with Mixed Berries cereal
1/4 cup extra light virgin olive oil
4-1/2 cups of mini marshmallows, or make corn free marshmallows
3/4 cup SunButter Natural No-Stir Creamy
1 cup Enjoy Life Semi-Sweet Chocolate Chips

Directions:
Line a 9 inch square baking pan with parchment and lightly spray with cooking spray.
In a large pot over medium heat add oil, sunbutter, and marshmallows.

Stir until marshmallows are completely melted.
Remove from heat and let cool about 10-20 minutes.
It needs to be cool enough so that it won't melt the chocolate chips when you add them.
Add your cereal and chocolate chips to your sunbutter mixture.

Stir until well incorporated.
Pour mixture into greased pan and press down firmly.

Let sit for about an hour.
Cut into bars.
Eat them up!



Zuppa Toscana - Dairy Free

I have always loved the Olive Garden's Zuppa Toscana Soup.  I tweaked this recipe that I found on Allrecipes.  This recipe is a full bodied soup without the dairy.  Be sure to use your favorite sausage.  I like mine with a little zing so I used hot italian sausage and a dash of hot pepper flakes.

Ingredients

  • 1 (16 ounce) pork sausage
  • 2 potatoes, cut into 1/4-inch slices
  • 1 medium onion, chopped
  • 6 slices bacon
  • 1 1/2 teaspoons minced garlic
  • 2 cups kale - washed, dried, and shredded
  • 4 cup chicken stock
  • 2 cups dairy free milk ( I used flax milk)
  • Salt and Pepper to taste
  • Hot pepper flakes (optional)

Directions
In a frying pan, fry bacon until crisp. Remove and drain on a paper towel lined plate.  Set aside.
In the bacon drippings saute your onions and garlic until they are transculent.  
Remove and drain on a paper towel lined plate.  Set aside.

Drain off the bacon fat.  Fry your sausage in the frying pan.  
Drain off the fat and place sausage crumbles on a paper towel lined plate.  Set aside.

In a large pot add stock and potatoes.  Let simmer for 15 to 20 minutes or until your potatoes are fork tender, but not falling apart and mushy.  
Add crumbled bacon, sausage, kale, and dairy free milk.  
Season with salt, pepper, and hot pepper flakes to taste. 
Simmer 10 minutes and serve.

Friday, March 9, 2012

Gluten Free Girl Scout Cookie Recipes

Those famous Girl Scout cookies are rolling out and why should we gluten free people be left out. 
Here are a few delicious Wanna -Be recipes to get you started:



Gluten Free Do-Si-Dos Wanna-be

Ingredients:
Filling:
Directions:
  1. Preheat  oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. In a medium bowl mix flour, baking soda, baking powder, salt, and xanthan gum.  Set aside. 
  3. In a medium bowl,  beat peanut butter, shortening, and sugar.  Beat well.
  4. Add egg replacer and vanilla extract.  Beat well.
  5. Add flour mixture a 1/4 cup at a time until gone.  Beat well.  
  6. Pinch off dough and roll into 1 inch balls.  Flatten with a glass.  (I lightly oil the bottom of my glass.)
  7. Bake for 8 minutes or until just beginning to brown. 
  8. Let cool. 
  9. Make Filling:  Cream shortening, peanut butter, and confectioners sugar.  On bottom of cookie spread peanut butter filling (like frosting).  Top with another cookie, making a sandwich (bottom sides facing).  
Gluten Free Tagalong Wanna Be's

Ingredients for Cookie:
Filling:
Chocolate Coating:
Directions:
  1. Preheat oven to 350 degrees.
  2. In medium bowl, mix flour, baking soda, baking powder, salt, and xanthan gum.  Set aside.
  3. Cream shortening and sugar until fluffy.
  4. Add egg replacer and vanilla extract.
  5. Add flour a little at a time to creamed mixture, until well blended.  
  6. Pinch off dough into 1 inch balls.  Flatten dough with the bottom of a lightly greased glass.  
  7. Bake for 8 minutes, until just beginning to brown.  Let cool completely.
  8. Make filling:  Cream peanut butter, sugar, and shortening until smooth.  Spread the filling like frosting on top of each cookie.  
  9. Make chocolate coating:  In a microwaveable bowl, heat chocolate chips and oil for 30 seconds.  Stir.  Continue heating at 30 second intervals and stirring until smooth.  
  10. Dip peanut butter frosted cookies in the chocolate coating with a fork.  Let excess chocolate drip off.  
  11. Place cookies on a plate and place in the refrigerator until chocolate coating is chilled.  

Here are two more recipes for your favorites that are delicious:

Better Batter has a delicious Thin Mint recipe Just Click Here!
and if you jump over to Gluten Free Betsy's there is a recipe for Samoas, check it out Here!


Super Yummy!

Monday, March 5, 2012

A Story before we Say Goodbye to our Guest Blogger Lena






 A story before we say goodbye to Lena Kwak.....

Chef  Lena Kwak has taken pleasure in cooking for others since she was a child. So when she moved across the country from her native New York to work in the kitchen of The French Laundry, she knew she had found a new home.
Driven by an interest in nutritional science, she developed a gluten-free flour that offered a successful alternative to the main ingredient of the various quick breads and dessert items The French Laundry served.
It was during a dinner service one evening that Kwak witnessed a guest in tears, having enjoyed her first taste of brioche. The woman had not consumed bread in over a decade. Kwak knew this experience had to be shared.
With the support of Thomas Keller, Chef/Owner of The French Laundry, she refined the proprietary blend of flour and set about making it available to a larger audience. They formed a company and named it C4C, an abbreviation of common cooking measurements, to reflect the new product’s ability to replace all-purpose flour in most recipes, “cup for cup.”
In collaboration with gourmet retailer Williams-Sonoma, C4C debuted to home cooks nationwide in August 2011. It is through C4C that Keller and Kwak commit themselves to extending the standards of hospitality for which The French Laundry is regarded.


It is always a joy when we can make a family or restaurant favorite in our our kitchens that we havent' been able to enjoy due to allergies.  It may seem a simple thing to many, but it makes us allergy free folks feel whole again.  I applaud those individuals like Ms. Kwak and Mr. Keller who are committed to making products that help ease the burdens that allergy families endure just to eat.  

Thanks Lena for being our guest blogger and for developing such a quality product.  We wish you the best in all your endeavors!

If you want to ask Lena any questions feel free to post below or you can visit her at  www.cup4cup.com or facebook.com/Cup4Cup .

Friday, March 2, 2012

Chocolate Espresso Whoopie Pie - Using C4C flour, Gluten Free

Whoopie Pie's are two yummy chocolate cakes with a creamy filling.   Pennsylvania and Maine both claim that these delectable treats all started in their state.  I don't know about Maine, but those from Pennsylvania claim that it's root are from the Amish and German culture.   
No matter their first beginnings, these little snack cakes are a sugary delight.  
Now a days you can find many twists on this classic - red velvet, pumpkin, s'mores...  and try this twist on the original....Chocolate Espresso Whoopie Pies's using C4C.



Chocolate Espresso Whoopie Pie Recipe

Ingredients:

¾ cup unsalted butter, softened
¾ cup granulated sugar
1 egg
1 tsp vanilla extract

¼ cup buttermilk
¼ cup coffee, strong/warm
¼ cup espresso, warm

1 ¾ cup Cup4Cup gluten free flour
¾ cup high quality dark chocolate powder
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt

Method of Preparation:

  1. Preheat oven to 375 degrees
  2. Using a stand mixer, cream sugar and butter together until light and fluffy.
  3. Add in egg and vanilla and mix. Set aside.
  4. In a separate bowl, mix all dry ingredients together.
  5. In another separate bowl, mix together the buttermilk, coffee and espresso.
  6. Add half the dry and wet ingredients to the butter mixture.
  7. Incorporate at a medium speed.
  8. Add in the rest of both dry and wet ingredients. Mix until well incorporated.

To Shape and Bake:

  1. Line sheet pans with either silt pats or parchement and spray surface well with oil.
  2. Portion dough out by 1 heaping tablespoon.
  3. Take each portion and roll into balls in well oiled hands.
  4. Take each shaped ball and place on silt pats spacing out 2 inches.
  5. Press down on the ball to form a disk shape.
  6. Make sure all your portions are shaped and pressed down evenly.
  7. Bake for 15-18 min.
  8. Allow to cool completely before placing filling in the middle.







Marshmallow Filling Recipe

Ingredients:

1 jar of marshmallow crème
½ cup unsalted butter, softened
½ tsp vanilla
1 ¼ cup confectioners sugar

Method of Preparation:

  1. Using a stand up mixer, place all ingredient in the bowl.
  2. Mix at medium high until well incorporated.
  3. Wait for cookies to cool completely before spreading the marshmallow filling.


Yummy like a big cakey Oreo!